Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks

동결김치분말을 첨가한 스낵류의 맛과 품질에 미치는 영향

  • Cho, Yong-Bum (Department of Food Service Management, Paichai University) ;
  • Park, Woo-Po (Division of Food Science, Masan College) ;
  • Hur, Min-Su (Department of Food Science Technology, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science Technology, Pukyong National University)
  • 조용범 (배재대학교 외식급식경영학전공) ;
  • 박우포 (마산대학 식품과학계열) ;
  • 허민수 (부경대학교 식품공학과) ;
  • 이양봉 (부경대학교 식품공학과)
  • Published : 2004.12.31

Abstract

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

동결김치분말을 첨가한 김치스낵을 만들기 위하여 김치의 적숙에 영향을 미치는 pH와 산도 변화를 5일 간격으로 측정한 결과 담근지 2주일 전후의 pH 4.0-4.7, 산도 0.5%-0.8% 사이에서 김치의 일반적인 적숙기로 판단되었으며, 그 후 김치를 동결건조 하여 김치스낵의 원료로 사용하였다. 김치스낵 반죽은 밀가루를 기준으로 control군과 각각 2, 4, 6, 8%의 동결김치분말을 첨가하여 성형한 만든 다음 $170^{\circ}C$ 정도의 온도에 2분간 튀겨 스낵을 완성하여 각각의 제품에 대한 관능적 특성을 살펴본 결과 김치스낵의 color, kimchi tasty, nutty, overall 등을 고려하여 동결김치분말 4%첨가가 가장 적당한 것으로 판단되었다. Automatic thermal desorber 장치를 이용해 휘발성 성분을 포집하여 분석한 결과 26종의 성분이 분리 동정되었으며, 분리 동정된 화합물들 중에서 aldehyde류 13종, ketone류 1종, 함황화합물 3종, acid류 1종, terpene류 1종 기타화합물 7종류를 동정하였다. 동결김치분말을 첨가한 김치스낵은 4개 시료 모두 휘발성 향기성분의 종류에서의 차이는 크게 나타나지 않았으며 이를 더욱 자세히 살펴보기 위해, 김치분말 농도의 변화와 휘발성 성분의 상관관계를 피어슨 상관관계를 이용하여 살펴보았다. 피어슨 상관관계가 0.90 이상의 값을 보이는 휘발성 성분은 acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, d-limonene 이었다. 피어슨 상관관계가 0.90 이상으로 높게 나타난 화합물을 특정한 분자량으로 정량분석에 쓰이는 방법인 SIM 방법으로 분석한 결과 각각의 휘발성 성분에 대한 피어슨 상관계수는 모두 0.97 이상으로 나타나서 높은 관계성을 보여주었으며 본 실험을 통하여 김치 스낵에 있어서의 냄새의 차이를 보이는 지표 성분으로 판단되어진다.

Keywords

References

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